In a 3-quart saucepan combine vegetable broth, soy sauce, and seasonings. Bring to a boil and add
vegetables. Cover and simmer for 15 minutes. Add tofu and lemon juice, and cook uncovered for 5 minutes
longer. Mix together cornstarch and ¼cup water.Stir the paste into the soup, and continue to cook until
the soup ecomes slightly thicker, about 3 minutes. Mix in sesame oil and serve hot.